Clean Egg Zucchini Muffins
These Clean Egg Zucchini Muffins are packed with protein and fresh veggies, making them a delicious and nutritious snack!
Servings: 12 servings
Ingredients
- 4 green onions chopped for a fresh flavor
- 2 carrots shredded for sweetness and crunch
- 1/2 red bell pepper minced to add flavor
- 1/2 zucchini shredded to keep muffins moist
- 1/2 tsp dried basil for herbal goodness
- 1/4 tsp dried oregano adds depth to the flavor
- sea salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line your muffin tin with parchment paper or muffin liners.
- Shred the zucchini and carrots. Mince the red bell pepper and chop the green onions.
- In a separate bowl, beat the egg whites and whole eggs until well combined and slightly frothy.
- Add the shredded vegetables to the egg mixture. Sprinkle in the dried basil, oregano, salt, and pepper. Stir until evenly mixed.
- Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until set and a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowl
- Whisk
- Grater
- Muffin Tin
- Parchment Paper or Muffin Liners
- Oven
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze individual muffins wrapped in plastic.
- Thaw frozen muffins overnight in the refrigerator or warm them in the microwave.